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Multigrain Bread – Its Dough Rheology, Microstructure, Quality and Nutritional Characteristics

Indrani, D. and Soumya, C. and Jyotsna, Rajiv and Venkateswara Rao, G. (2010) Multigrain Bread – Its Dough Rheology, Microstructure, Quality and Nutritional Characteristics. Journal of Texture Studies, 41. pp. 302-319.

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Abstract

Effect of replacement of wheat flour with 5, 10, 15 and 20% multigrain mix (MGM) prepared by combining soya bean, oats, fenugreek seeds, flaxseed and sesame seeds on rheological and bread-making characteristics of wheat flour was studied. Use of increasing amount of MGM from 0 to 20% increased farinograph water absorption, caused disruption of protein matrix, decreased volume and increased crumb firmness value showing adverse effect of MGM on the volume and texture of bread. Addition of combination of additives to wheat flour with 15% MGM brought about significant improvement in the dough strength and overall quality of the bread. The protein, fat and dietary fiber contents of bread with 15% MGM was 1.5, 5.0 and 2.5 times higher than the control. The results showed that bread with improved quality characteristics and perceptible taste of multigrains could be produced by adding 15% MGM and combination of additives.

Item Type: Article
Uncontrolled Keywords: Bread, fenugreek seeds, flaxseed and sesame seeds, microstructure, multigrains, nutrition, oats, rheology, soya bean
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Sep 2010 11:31
Last Modified: 28 Dec 2011 10:18
URI: http://ir.cftri.com/id/eprint/9683

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